Food & dining
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    sunday supper

    Recipe for pork salad with roasted apples and fennel

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    ½cup walnuts
    1sweet-firm apple (Fuji or Honeycrisp), peeled, cored, cut into wedges
    1bulb fresh fennel, trimmed and thickly sliced
    6tablespoons olive oil
    Salt and pepper, to taste
    2tablespoons cider vinegar
    2teaspoons honey
    1teaspoon Dijon mustard
    1shallot, finely chopped
    1teaspoon chopped fresh thyme
    6ounces fresh baby spinach, stems trimmed
    cup dried cranberries
    4cooked pork chops, trimmed and cut into strips
    1tablespoon chopped fresh thyme

    1. Set the oven at 375 degrees.

    2. In a baking dish, toast the nuts for 10 minutes, turning several times, until they are starting to brown. Set aside to cool.

    3. Turn the oven temperature up to 425 degrees.


    4. In a bowl, toss the apple, fennel, 1 tablespoon of the olive oil, salt, and pepper. Spread the mixture on a rimmed baking sheet. Roast 12 to 15 minutes, or until they are brown and starting to soften.

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    5. Meanwhile, in a bowl, whisk the vinegar, honey, mustard, salt, and pepper until smooth. Gradually whisk in the remaining 5 tablespoons olive oil in a thin, steady stream. Stir in the shallot and thyme.

    6. In a serving bowl, toss the spinach with ½ the vinaigrette, walnuts, and cranberries. In another bowl, toss the apple, fennel, and pork.

    7. On each of 4 plates, arrange some of the spinach mixture. Top with the pork mixture, and sprinkle with the remaining vinaigrette and thyme. Tony Rosenfeld